- 1 Pound Yellow Fingerling Potatoes
- 3 tablespoon Sunflower Oil
- 1 teaspoon Baking Soda
- 3 teaspoon Salt divided (for boiling potatoes and seasoning)
- Black Pepper to taste
- 2 tablespoon Chives or herbs of choice - chopped
To boil the potatoes:
Wash potatoes and add to a 8 quart sauce pot with baking soda and 2 teaspoon of salt.
Bring to a boil and boil for 10 minutes or until the potatoes are easily pierced with a fork but not falling apart.
Drain potatoes in a colander, then, place potatoes back into the pot (dry) they cooked in. (this allows the potatoes to dry quickly)
Preheat the oven to 450F. Add the oil to a baking sheet and allow the oil and baking sheet to heat up while the oven is heating.
Smash and Bake the Potatoes
Using a meat tenderizer or a flat bottomed drinking glass, gently smash each potato about ½ inch thick.
When the oven is ready, using pot holders, remove the baking sheet from the oven (be careful-it's hot!) Place the smashed potatoes in a single layer on the hot baking sheet.
Cook for 10 minutes. Remove from oven and flip potatoes to crisp the other side. Cook anther 10 minutes or until crispy. (Ovens vary, so be sure to check the potatoes after about 5 minutes when crisping the second side.)
When potatoes are ready, remove from oven, sprinkle with salt, pepper and fresh herbs, if desired. Serve and enjoy!
Serving: 8potatoes | Calories: 181kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 2025mg | Potassium: 477mg | Fiber: 2g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 23mg | Calcium: 14mg | Iron: 1mg